Bangus ala Pobre

Ingredients

• 1 head garlic, peeled and minced
• canola oil
• 2 boneless bangus bellies, cut into halves
• salt and pepper to taste
• 1/2 cup flour
• 1/4 cup calamansi or lemon juice
• 1/4 cup soy sauce
• 1/4 cup water
• 1 teaspoon brown sugar
• 1 tablespoon oyster sauce
• 1 tablespoon butter
• 1 medium onion, peeled and cut into 1/4-inch rings

Steps

1. 1

   In a pan over medium heat, heat about 1/2 cup oil. Add garlic and cook, stirring regularly, until golden brown and crisp. Using a slotted spoon, remove from pan and drain on paper towels. Reserve oil.

2. 2

   Season fish with salt and pepper to taste. Lightly dredge in flour to fully coat.

3. 3

   Add to the pan (with garlic oil) in a single layer and cook, turning as needed until nicely golden crisp, and cooked through. Remove from pan and keep warm.

4. 4

   In a small bowl, combine lemon juice, soy sauce, oyster sauce, brown sugar, and water. Stir until blended and set aside.

5. 5

   In a pan over medium heat, heat about 1 tablespoon butter.

6. 6

   Add the sauce mixture and bring to a simmer. Continue to cook until slightly reduced.

7. 7

   Arrange fried bangus on a heated sizzling plate. Drizzle with the sauce and garnish with onion rings and toasted garlic. Serve hot.